Having a private chef is no longer just a luxury of the rich and famous. Individuals or families with neither the time nor the talent to plan weekly menus, shop for groceries or make meals from scratch sometimes hire culinary entrepreneurs to simplify their lives. Private chefs typically cook full-time for one family, whereas personal chefs usually prepare food in their own kitchens or a commercial facility and deliver meals to clients along with instructions on how to reheat. The terms "private" and "personal" are often used interchangeably in this business but are viewed differently by state licensing entities. As with any business, building a clientele relies heavily on advertising, networking and referrals.

1. Assess whether your attributes, time commitments, culinary skills and networking abilities are better suited to the role of private chef or personal chef. Private chefs, for example, are the employees of a single household, prepare three meals a day, may supervise the activities of caterers for large parties and events, and often live on the premises. A business license is not required because a private chef receives wages and benefits as household staff. In contrast, a personal chef is an independent contractor who can have multiple clients as well as set her own schedule and fees. Unless you're hired directly as a private chef by someone who loves your cooking, the route to this position is more likely the result of building a solid reputation as a personal chef first and getting referrals that enable you to work your way up the food chain.

2. Research your state's licensing regulations for the provision of private and personal chef services. Although this type of business is governed by the same laws as catering services, personal chefs typically must have a state-issued catering license if food will be prepared in a kitchen other than the clients' own. Food and safety certificates are required in either scenario and are issued by state public health departments following successful completion of a food safety seminar and exam. For any cooking done outside a client's kitchen, you must have access to a commercially licensed facility or obtain state certification and consent to routine health and safety inspections to use your own kitchen.

3. Develop a professional website that describes your chef services and fees. Include sample menus and photographs. Identify areas of specialization such as ethnic cuisine, vegetarian fare or diabetic dishes that distinguish your chef services from the competition. Entice clients with introductory rates. Offer "frequent foodie" discounts for new client referrals.

4. Advertise your chef services in local media. Carry your business cards at all times. Network at chamber of commerce mixers. Encourage current clients to write testimonials for your website. Write articles and recipes for trade and online publications to establish yourself as an expert. Donate your services as an auction prize for charitable fundraisers.

About the Author

Ghostwriter and film consultant Christina Hamlett has written professionally since 1970. Her credits include many books, plays, optioned features, articles and interviews. Publishers include HarperCollins, Michael Wiese Productions, "PLAYS," "Writer's Digest" and "The Writer." She holds a B.A. in communications (emphasis on audience analysis and message design) from California State University, Sacramento. She also travels extensively and is a gourmet chef.